Traditional Kofta Meatball Soup
Ingredients
Kofta
- 1/4 cup rice
- 250 grams ground meat
- 1 small onion, finely chopped
- 1 green pepper, chopped
- 1/2 teaspoon mixed spices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 tablespoon olive oil
- 1 carrot, chopped
- 1 large egg
- 1 teaspoon starch
- 2 tablespoons lemon juice
Shaping
- flour
Soup base
- 4 cups water
- sliced garlic
Garnish
- chopped parsley
Preparation
Wash the rice and soak it for 5 minutes.
In a bowl, place the rice, meat, onion, green pepper, mixed spices, salt, black pepper, dill, parsley, and olive oil; mix the ingredients well to create a homogeneous kofta mixture.
Shape the kofta mixture into balls about 1 inch in size or slightly larger.
Place flour in a plate and roll the kofta balls in the flour.
In a pot, add 4 cups of water, the olive oil, chopped carrot, and sliced garlic; bring to a boil, then drop in the kofta balls and let it simmer gently.
In a separate bowl, combine the egg and starch; beat with a hand whisk until mixed, then add lemon juice.
Remove the pot from heat, take a little of the soup broth and add it to the egg mixture while stirring continuously to blend.
Return the egg mixture to the soup and stir gently to distribute it evenly.
Pour the soup into a serving dish and sprinkle with some chopped parsley.
